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Friday, November 30, 2012

For months they've carved out gourds, laid leaves, swept beneath the shrubs and trees to create this sweet space they call the squirrel house. Like something out of a Beatrix Potter story, everything speaks of simplicity and nature. The "rooms" all belong to and are decorated by a different child from the "Shire". The beautiful intention behind each placed item is just beyond precious. A secret space right beneath our noses but only visible from the child's perspective. Take a closer look and they reveal their hearts to those who seek.

Beat first four ingredients together and pour into 9"unbaked crust (see recipe for coconut cream pie for all-butter pie crust). Mix remaining ingredients and pour over top, I swirl it in. Drizzle with maple syrup and bake at 375 until set (about an hour).

Thursday, November 29, 2012

The beautiful curriculum I'm using for Molly this year belongs to Karen Holt. I'm so lucky to have her as a dear friend and neighbor. She taught at the Davis Waldorf School for 15 years and is an incredible resource for Waldorf or mainstream teaching styles. If you are a homeschooling parent or the parent of a child that is in need of a little extra tutoring, you can reach out to Karen through my Moms Support Circle on Facebook and I'll be sure to get you in contact!

Friday, November 16, 2012

Throughout the week it builds: piles of paper, unfinished projects, pencil shavings, books and... cups? Yes, they are on every surface! I't the homeschooling side effect. I like to use part of Friday to tidy so we don't spend our whole weekend, as a family, just cleaning up. I need a fresh palette so I can be peaceful and clear when planning the next weeks curriculum. Halloween needs to be put away, laundry caught up, floors vacuumed and all the other piles sorted and organized. It's raining in the Shire today. Perfect, music goes on, cinnamon-apple sausage cookin', fall color paintin' and wrappin' up the classroom!

Thursday, November 15, 2012

MAPLE CANDY RECIPE

2 CUPS GOOD MAPLE SYRUP (WE USED GRADE B)

SOME CHOPPED WALNUTS

IN A HEAVY SAUCEPAN, BRING SYRUP TO A BOIL OVER MEDIUM HIGH HEAT STIRRING OCCASIONALLY. USING A CANDY THERMOMETER, REMOVE FROM HEAT WHEN IT REACHES 235. LET SIT WITHOUT STIRRING FOR ABOUT 10 MINUTES OR WHEN THE TEMP IS 175. STIR BRISKLY WITH A WOODEN SPOON ABOUT 5 MINUTES UNTIL IT'S THICK AND LIGHT IN COLOR. STIR IN NUTS AND PUT INTO A CANDY MOLD OR SPOON ONTO PARCHMENT. STORE IN AN AIRTIGHT CONTAINER FOR UP TO A MONTH.

A light mist was hanging above the communal garden this morning; crows were everywhere. I was careful under the pecan trees so not to be hit on the head by falling husks or the nut itself. The trees are begining to flame and the Shire is once again glowing with color. Turnips are tall and greens are luscious, perfect for hot soup. Molly's been studying Canada so we made some maple candy today! Hot and bubbly, sweet and smokey was the sap of the tree. The kids helped stir and check the temperature as we watched the color and consistency change. I love to cook for science! Check the recipe section!

Friday, November 2, 2012

The chaos of Halloween has passed and a stillness has set in. Tonight, we celebrate our loved ones on the other side. This is the first time of the season that I've allowed it to sink deep and it's left me feeling soft, peaceful...reflective. All the voices can still be heard; their perfumes smelled. They always feel close this time of year and even show up in dreams nightly. Whether it's the change of season that brings on this nostalgia or if the veil has thinned enough that my grandma really did give me that hug, I still felt it and still heard her say how good it was to see me. Flesh of my flesh, blood of my blood...you are always with me.